Hot Cocoa Pops

   I was trying to figure out an easy recipe for a hot cocoa treat that used my candy molds. This recipe worked great.  If you don't have candy molds you can use bathroom sized dixie cups, or even smaller muffin tins (make sure to spray with non-stick so they release once chilled) Remember too that your choice of "pan" can change the final yield. Enjoy! Diane 

Hot Cocoa Pops  
*just stir one pop into 8 ounces of hot milk and Voila! Hot Cocoa...

Ingredients

• 16 oz Your choice of chocolate: Semi-Sweet or Dark Chocolate works best
• 1 Cup confectioners sugar
• 1/2 Cup cocoa powder
• 1/2 teaspoon instant espresso powder *optional 
• 1/8 teaspoon salt
• Toppings: mini marshmallows, sprinkles or crushed peppermint sticks
• 16 mini candy canes or craft sticks 
• Piping Bag or Large Ziplock Bag (you'll use for piping)

Instructions

• In a microwave safe bowl melt your chocolate according to package directions.
• In the bowl of your mixer fitted with the paddle attachment combine the confectioners sugar, cocoa, espresso powder and salt.
• Pour the melted chocolate on top of the dry ingredients. Mix until well incorporated.
• Place mixture in a piping bag (or plastic zip bag), snip off the tip and pipe into 14-16 portions. Mixture will be thick. Press craft stick or mini candy cane into center of each portion.
• Use your preferred topping to help hold the craft sticks or candy canes in place. 
• Place in fridge to chill for 20-30 minutes. 

Kitchen TIPS: Do not store your finished pops in the fridge - they don't like condensation. The finished pops will be good for up to three weeks wrapped on counter. I add layers of just white chocolate but, if doing so, let your first pour chill first before adding the white chocolate layer.  Add your toppings last and use them to help secure the stirer sticks/candy canes. For the Holidays made the above recipe and then I also I took some melted red candy melts and layered white chocolate in and a little of the hot cocoa mixture in between layers.